How do I best store this chocolate mousse?

I store the mousse in the refrigerator in a sealed jar for up to 4 days. It can also be frozen for up to 1 month. In that case, let it thaw slowly in the refrigerator.

Can I use a different sugar?

Yes, you can replace coconut blossom sugar with cane sugar, granulated sugar, or a liquid sweetener such as agave.

Do I really have to whip the aquafaba for that long?

Yes, that is really essential. The airiness of your mousse depends entirely on how well you whip it.

Can I use milk chocolate?

Preferably not. Dark chocolate provides the right texture and makes the recipe vegan. Milk chocolate results in a less firm mousse.

What if my mousse doesn't set?

Then your aquafaba was probably not whipped stiff enough, or the chocolate was still too warm. Work slowly and let the chocolate cool down first.

No waste chocolate mousse

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15 minutes + 4 hours setting

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Easy

You really won't believe this recipe. I'd been seeing it pop up on social media for a while, so I thought: I want to test this and share it with you guys if it's any good! Sooo... I'm making the airiest, creamiest chocolate mousse ever... with an ingredient you normally just pour down the drain: aquafaba, or chickpea liquid!

With just three ingredients – aquafaba, dark chocolate, and coconut blossom sugar – you can conjure up a delicious dessert in no time. The coconut blossom sugar adds a subtle caramel touch and is a slower-releasing sugar. Simple, healthy, and impressive! It is also completely vegan if you use vegan chocolate. And I swear to you: zero chickpea flavor!

You really won't believe this recipe. I'd been seeing it pop up on social media for a while, so I thought: I want to test this and share it with you guys if it's any good! Sooo... I'm ...

Ingredients

What do you need?

Quantity: 4P

Chocolate mousse
200 ml aquafaba (juice from 1 can of chickpeas)
200 g dark chocolate (at least 70% cocoa)
2 tablespoons coconut blossom sugar

Optional for finishing
extra grated chocolate
grated coconut
a pinch of sea salt

200 ml aquafaba (juice from 1 can of chickpeas)
200 g dark chocolate (at least 70% cocoa)
2 tablespoons coconut blossom sugar

extra grated chocolate
grated coconut
a pinch of sea salt

Make it veggie!

This recipe is completely vegetarian and vegan, as long as you use milk-free dark chocolate.

Preparation method

How do you make this?

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Pour the chickpea liquid (aquafaba) into a measuring cup. Ensure you have approximately the same amount of ml aquafaba as grams of chocolate for the correct ratio.

Beat the aquafaba in a clean, grease-free bowl with a mixer for at least 5 minutes until you get stiff, airy peaks, similar to whipped egg whites.

Add the coconut blossom sugar and continue beating briefly until fully incorporated.

Melt the dark chocolate in a bain-marie or in the microwave. Stir until smooth and let cool briefly to lukewarm (not hot!).

Gently fold a third of the whipped foam into the chocolate to loosen the mixture.

Then carefully fold in the rest of the aquafaba until you get a light, homogeneous mousse.

Divide among glasses and let set in the refrigerator for at least 4 hours.

Serve plain or finish with some extra chocolate, grated coconut, or a pinch of sea salt.

Tips

Make sure your bowl and whisks are completely grease-free, otherwise the aquafaba will not whip.
Use chocolate with a minimum of 70% cocoa for the best texture and taste.
Let the chocolate cool down first before mixing it, otherwise you will lose airiness.
For a twist, you can add a pinch of cinnamon or chili to the melted chocolate.
Storage tips
The mousse will keep for up to 4 days in the refrigerator, covered airtight.
You can keep it in the freezer for up to 1 month. Let it thaw slowly in the refrigerator.
Always serve cold; do not reheat this mousse.